Cranberry Pecan Streusel Muffins
- Preparing Time: -
- Total Time: -
- Served Person: Makes 12 muffins
- 1/2 teaspoon salt
- pinch of salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons wheat germ
- 1 teaspoon orange extract
- 1 teaspoon grated orange zest
- 1 large egg at room temperature
- 1 tablespoon unsalted butter, cut up
- 1/4 cup (1 ounce) pecans or walnuts, finely chopped
- 1 cup cranberries, coarsely chopped
- 1/2 cup (2 ounces) pecans or walnuts, chopped
- 1 cup plain or orange yogurt, top liquid poured off
- 4 tablespoons (1/4 cup) unsalted butter, melted, or canola oil
- 1 1/2 cups unsifted all-purpose flour
- 1/2 teaspoon baking soda, if using
- pan preparation: coat the muffin cups with nonstick vegetable spray (then wipe the top of the pan with a paper towel) or coat with solid shortening.
- 2 1/2-inch muffin cups; sifter; wooden skewer or cake tester
- Carbohydrate 31 g(10%)
- Cholesterol 35 mg(12%)
- Fat 12 g(19%)
- Fiber 2 g(8%)
- Protein 5 g(9%)
- Saturated Fat 4 g(21%)
- Sodium 201 mg(8%)
- Calories 250
Preparation Position rack in center of the oven. Preheat oven to 400°F and bake 20 to 22 minutes. Prepare the pan as directed. In a medium bowl, toss together all streusel topping ingredients and pinch everything together with your fingertips to make crumbs. Set aside. Measure the sugar. In another bowl, toss together the cranberries and nuts with the grated orange zest, extract, and 1 tablespoon of sugar. Set aside. In a large bowl, whisk together the egg(s), yogurt or milk, melted butter or oil, the remaining sugar, and the wheat germ. Place a sifter over the bowl and measure the flour, baking powder, baking soda (if using), salt, and cinnamon into it. Stir/sift the dry ingredients onto the wet, add the cranberry-nut mixture, and stir everything together just to blend; don't over-beat. Divide the batter evenly among the muffin cups, filling them nearly full. Sprinkle generously with the streusel crumbs. (Half-fill any empty cups with water.) Bake 20 to 22 minutes (or for the time indicated for your altitude in the chart), or until the muffins are golden brown and well risen and a cake tester inserted in the center comes out clean. Cool slightly on a wire rack, and serve warm. From Pie in the Sky: Successful Baking at High Altitudes by by Susan G. Purdy, (C) May 2005 William Morrow Cookbooks, an imprint of HarperCollins Publishers
Preparation Position rack in center of the oven. Preheat oven to 400°F and bake 20 to 22 minutes. Prepare the pan as directed. In a medium bowl, toss together all streusel topping ingredients and pinch everything together with your fingertips to make crumbs. Set aside. Measure the sugar. In another bowl, toss together the cranberries and nuts with the grated orange zest, extract, and 1 tablespoon of sugar. Set aside. In a large bowl, whisk together the egg(s), yogurt or milk, melted butter or oil, the remaining sugar, and the wheat germ. Place a sifter over the bowl and measure the flour, baking powder, baking soda (if using), salt, and cinnamon into it. Stir/sift the dry ingredients onto the wet, add the cranberry-nut mixture, and stir everything together just to blend; don't over-beat. Divide the batter evenly among the muffin cups, filling them nearly full. Sprinkle generously with the streusel crumbs. (Half-fill any empty cups with water.) Bake 20 to 22 minutes (or for the time indicated for your altitude in the chart), or until the muffins are golden brown and well risen and a cake tester inserted in the center comes out clean. Cool slightly on a wire rack, and serve warm. From Pie in the Sky: Successful Baking at High Altitudes by by Susan G. Purdy, (C) May 2005 William Morrow Cookbooks, an imprint of HarperCollins Publishers
